Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup canned pumpkin puree
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl; set aside.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the blotted pumpkin puree, egg, and vanilla extract until well combined.
  5. Gradually stir the dry flour mixture into the wet ingredients until just combined, being careful not to overmix.
  6. Scoop 1.5 tbsp of dough per cookie onto the prepared baking sheets.
  7. Bake for 15 minutes, then transfer to a wire cooling rack to cool completely.
  8. To make the icing, beat softened cream cheese and butter until smooth, then add powdered sugar and vanilla.
  9. Slowly whisk in heavy cream until the glaze reaches a thick, spreadable consistency.
  10. Spread the icing over the cooled pumpkin cookies.